Let’s run through some basics of when and how to use a pressure canner.

WHEN TO USE A WATER-BATH CANNER

When you started canning you probably used a water-bath canning process. That’s perfect for jam, jelly, apple sauce, tomato sauce, and whole tomatoes.

What do all those fruits and vegetables have in common? High acid.

High acid foods are less likely to spoil, and a hot-water bath is enough to preserve them safely.

WHEN TO USE A PRESSURE CANNER

You’ll need a pressure canner to preserve low acid food in jars. Want to put up green beans, corn, pole beans, squash, or meat? Time to learn to use a pressure canner with its extra power.

PRESSURE COOKERS ARE NOT PRESSURE CANNERS

If you already have a pressure cooker you may be wondering if it can do double-duty as a pressure canner. Afraid not.

As the University of Wisconsin explains, pressure cookers do not reach high enough pressure and are not built for the fine regulation of pressure. They’re also too small to be practical. So the short and sweet answer is No.